These cake pops are a fun way to dress up your Gluten-Free Confetti Cake Mix, whether for a party or just as a kid-friendly project. Inspired by nostalgia and a love of confetti cake, gluten-free recipe developer Shay from What the Fork Food Blog created these whimsical little pops and brought us on a trip down memory lane. Now it’s your turn!
To make the cake: Preheat the oven to 350°F. Lightly grease the bottom (but not the sides) of a 9” x 13” cake pan.
In a large bowl or the bowl of your stand mixer, beat together the oil, eggs, and milk until frothy.
Add the mix and beat on medium speed until the batter is thick, smooth, and lightened in color, about 1 minute, scraping the bowl as needed. Pour the batter into the prepared pan.
Bake the cake until a toothpick inserted into the center comes out clean, 26 to 28 minutes.
Remove the cake from the oven and allow it to cool completely.
To make the frosting: In a large bowl or the bowl of your stand mixer, beat all the ingredients together until smooth and fluffy.
To assemble the cake pops: In a large bowl, crumble the cooled cake — by hand or mixer — into fine crumbs.
Add two-thirds of the frosting (about 200g) to the crumbs and stir until totally incorporated. If necessary, add enough of the remaining frosting for the mixture to hold together when squeezed without crumbling, cracking, or sticking to your hands. Avoid adding too much frosting; the cake balls will be dense and heavy and may not stay on the sticks when you dip them.
Roll heaping tablespoons of the cake-frosting mixture into firm balls and place them on a parchment-lined baking sheet.
Cover the cake balls and refrigerate until firm, about 2 hours; overnight is fine.
To make the coating: Melt the white chocolate in a deep, heat-safe bowl or glass measuring cup. Do this over a pan of gently simmering water or in the microwave in short, 20- to 30-second increments.
Dip a lollipop stick into the melted chocolate and place in the center of a cake ball, pressing about three-fourths of the way through. Repeat with the remaining sticks and cake balls.
Return the cake pops to the refrigerator until the chocolate is set around the stick, 10 to 15 minutes.
Remove about 10 to 15 cake balls from the refrigerator, keeping the remainder in the fridge. Dip the cake pops in the melted chocolate until completely coated. Shake off excess chocolate and place on a parchment-lined baking sheet.
Immediately add the sprinkles, before the chocolate starts to set.
Repeat this dipping and decorating process with the remaining cake pops.
Allow the cake pops to set completely at room temperature before serving.
Storage information: Coated and decorated cake pops can be stored in an airtight container at room temperature for a couple of days; in the refrigerator for a week, or in the freezer for up to three months. Defrost the cake pops completely before serving.
For a hard shell, temper the white chocolate or use white candy melts. If you like a softer shell, simply melting the white chocolate gently in step 11 will work fine.
We don’t advise adding extra sprinkles to your cake pop mixture. Doing so may cause the mixture to bleed or discolor, and will make it harder to shape into balls.
Refrigerate the cake pops as needed during the dipping process. As they warm to room temperature, the pops won’t dip as easily and may slide off the sticks. You can dip about 10 to 15 at a time and keep the rest refrigerated until you’re ready for them.
If you prefer to serve the cake pops upright, use an empty cardboard box or foam block as a cake-pop stand. Simply poke about 40 small holes in the box or block, spacing them about 2" apart. Stick the ends of the lollipop sticks into the holes, pushing down until secure.
